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Creamy egg curry ( without cream)
- 3 boiled eggs
- 15 g roasted Besan
- 10 g ghee
- 50 g chopped onion
- 50 g Tomato puree
- 1tsp dhaniya powder
- 1/2tsp red chilli powder
- 1/2 tsp garam masala powder
- 1/2 tsp kasuri methi leaves
- 1 finely chopped green chili
- 6-7 finely chopped garlic
- 1 small piece finely chopped ginger
- Finely chopped Coriander leaves
Boil 3 eggs, remove the skin and put some cuts on the egg.
Take a pan and add ghee, once the ghee is hot add chopped onion. Saute them till get translucent.
Add chopped ginger, garlic, green chillies and fry for 2 minutes.
Now add dhaniya powder, red chilli powder and a splash of water and fry them for 4-5 minutes.
Next add roasted Besan and fry it for 2 minutes.
Next add tomato puree and salt to taste. Fry this till the oil separates.
Now add 1 cup hot water and allow it to boil.
Once the curry starts boiling add eggs and cook everything well for 5 minutes on low flame.
Now add garam masala, kasuri methi and mix well.
Cook it for another 2 minutes.
Add corriander leaves to garnish.